Directions

In a large bowl, combine the cactus, tomatoes, onion and cilantro. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, oregano and salt; shake well. Just before serving, drizzle over salad and toss to coat. Sprinkle with queso fresco.Yield: 4 servings.

Originally published as Ensalada de Nopalitos in Taste of Home Clip Strip
2005